Best 4 Harvest Sweet Potato Pecan Pie Tarts Recipes
Indulge in the delectable symphony of flavors with our Harvest Sweet Potato Pecan Pie Tarts, a captivating fusion of sweet potatoes, pecans, and the warmth of fall spices, all enveloped in a flaky, buttery crust. These individual tarts are perfect for any occasion, offering a delightful balance of textures and flavors that will tantalize your taste buds. Embark on a culinary journey as we guide you through the steps of creating these delightful treats, along with two additional variations: a Vegan Sweet Potato Pecan Pie Tarts recipe that caters to plant-based preferences and a Gluten-Free Sweet Potato Pecan Pie Tarts recipe that ensures everyone can savor this autumnal delight. Get ready to impress your loved ones with these irresistible creations that celebrate the harvest season's bounty.
Check out the recipes below so you can choose the best recipe for yourself!
HARVEST SWEET POTATO PIE
Years ago, we baked pies a few days before holiday gatherings and placed them in a tall pie safe on our back porch. My father called this sweet potato pie recipe "royal pie," because he thought it was fit for a king. It's a treasured hand-me-down family recipe. -Fae Fisher, Callao, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings (2 pies).
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough into two 1/8-in.-thick circles; transfer to two 9-in. pie plates. Trim crusts to 1/2 in. beyond rim of plates; flute edges. Refrigerate 30 minutes., In a large bowl, whisk eggs, milk, sugar, butter, cinnamon, pumpkin spice, vanilla, lemon extract, nutmeg and salt; beat in sweet potatoes. Pour into crusts. Bake 15 minutes. Reduce heat to 350°; bake until a knife inserted in the center comes out clean, 30-35 minutes longer. Cool completely on wire racks. If desired, serve with whipped cream. Store in the refrigerator.
Nutrition Facts : Calories 391 calories, Fat 18g fat (10g saturated fat), Cholesterol 88mg cholesterol, Sodium 307mg sodium, Carbohydrate 51g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
HARVEST SWEET POTATO PECAN PIE TARTS
These are really easy, and really good. Keep the ingredients on hand to make at a moment's notice during the Holidays.
Provided by FloridaGrl
Categories Dessert
Time 30m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven t o350°F
- Combine sweet potato,granulated sugar,cinnamon,and salt, stirring well.
- Combine pecans, brown sugar, syrup,vanilla, and egg white, stirring well.
- Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 tspn of pecan mixture over sweet potato mixture. Place filled shells on an ungreased baking sheet. Bake at 350F for 20 minutes. Cool completely on a wire rack. Serving size: 2 tarts.
Nutrition Facts : Calories 86.1, Fat 2.2, SaturatedFat 0.3, Sodium 70.8, Carbohydrate 15.6, Fiber 0.9, Sugar 7.8, Protein 1.3
SWEET POTATO PECAN PIE
Caramelized pecan topping makes this special!
Provided by Lorrie Sterling
Categories Desserts Pies Sweet Potato Pie Recipes
Time 1h50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake sweet potatoes until fork-tender, 40 to 50 minutes. Cool until easily handled.
- Peel and mash sweet potatoes. Make sure all lumps are removed, straining if necessary.
- Lightly beat eggs. Blend together eggs and sweet potatoes. Stir in sugar, salt, cinnamon, ginger, and cloves. Blend in cream. Pour into pie shell.
- Bake in the preheated oven for 45 to 55 minutes, or until knife inserted halfway between center and edge of pie comes out clean. Cool completely on a rack.
- Make the caramelized pecan topping. Combine butter or margarine, brown sugar, and pecans. Gently drop by spoonfuls over cooled pie to cover top. Broil 5 inches below heat until mixture begins to bubble, about 3 minutes. Watch carefully, if cooked too long, top will turn syrupy. Cool on rack.
Nutrition Facts : Calories 518.6 calories, Carbohydrate 60.9 g, Cholesterol 90.9 mg, Fat 29.3 g, Fiber 3.5 g, Protein 6.2 g, SaturatedFat 11.6 g, Sodium 353.8 mg, Sugar 40.3 g
HARVEST SWEET POTATO PECAN PIE TARTS
Steps:
- Preheat oven to 350. Combine sweet potato, sugar, cinnamon & salt, stirring well. 3. Combine pecans and b. sugar, syrup, vanilla & egg whites, stirring well. 4. Spoon about 1 t. sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 t. pecan mixture ovewr sweet potato mixture. Place filled shells on ungreased baking sheet. Bake @ 350 for 20 min.
Tips:
- Use a food processor to quickly and easily chop the pecans.
- If you don't have a food processor, you can chop the pecans by hand with a sharp knife.
- Be sure to measure the sweet potato puree correctly. Too much puree will make the filling too thick.
- If you don't have any maple syrup, you can use honey or agave nectar instead.
- Be careful not to overcook the filling. The sweet potatoes should be tender, but not mushy.
- If you're short on time, you can use a pre-made pie crust.
- You can also make these tarts ahead of time and store them in the refrigerator for up to 3 days.
Conclusion:
These Harvest Sweet Potato Pecan Pie Tarts are a delicious and festive dessert that is perfect for Thanksgiving or any other fall gathering. The sweet potato filling is creamy and flavorful, and the pecan topping adds a crunchy and nutty texture. These tarts are sure to be a hit with your family and friends.
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